Clarion Pointe
Last inspected: Apr 28, 2025
70
Score
The Clarion Pointe, located at 17001 Abercorn St in Savannah, GA, underwent a moderate risk inspection on April 28, 2025, with a score of 70. This inspection identified one critical and two major violations, including issues with adequate handwashing facilities, proper cleaning and sanitization of food-contact surfaces, and maintaining proper hot holding temperatures. Previous inspections at this Savannah, GA establishment have primarily been categorized as low-risk.
2
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 28, 2025
Routine
1 critical violation. 2 major violations. 2 corrected on site.
70
Feb 2, 2024
Routine
No violations found.
100
Violations — Apr 28, 2025 Inspection
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed that there were no paper towels or other hand drying provision at the hand sink. CA: PIC provided paper towels to dry hands.
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed facility to not have a sanitizer for dishware. RCA: A sanitizer must be used during after washing and rinsing dishware. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less F (C) PH 8 or less F (C)
511-6-1.05(6)(n)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed sausage gravy to be held at a temperature below 135 F. CA: PIC properly reheated the sausage gravy. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.
511-6-1.04(6)(f)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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